Keto Spiced Pumpkin Cream Roll

A perfect autumnal treat to see you through the cooler months! Thick cream is layered between a light and fluffy pumpkin-spiced sponge cake and topped with more cream and chopped caramelized pecans. This Keto pumpkin recipe might look complicated but it’s really easy, it just requires a few simple steps to prep before assembling.

For best results in making this Keto pumpkin roll, ensure the eggs are at room temperature. The eggs are then separated, the whites are whisked with the sugar to form stiff peaks which adds air to the sponge making this dessert deliciously light. The dry ingredients and pumpkin puree are whisked with the egg yolks and both mixtures are combined, spread over a baking tray, baked then slathered with thick cream and studded with caramelized pecans. All that's left to do is serve with a hot cup of tea, coffee or chai latte.

Is pumpkin Keto-friendly?

Pumpkins are a type of winter squash, commonly thought to be a vegetable, but they are technically a low-carb fruit. They typically contain 7g of net carbs per cup, making it safe to incorporate and eat on a Keto low-carb diet, you just need to watch the portion size.

Pumpkins are loaded with a variety of nutrients, including fiber, vitamins, minerals, and are particularly high in beta-carotene, a powerful antioxidant. Beta-carotene is the red-orange pigment that gives plants and fruits their color. The human body then converts this antioxidant into vitamin A which may help with immunity, eye health, and healthy skin.

What type of pumpkin do I choose?

The typical Halloween carving pumpkins are ok but they do lack flavor. Pumpkins for pies are often labeled as sugar pumpkins or pie pumpkins. Do source a smaller and more dense pumpkin with rich orange flesh. There are many varieties but some specific names are ‘Delicata’, ‘Crown prince’, ‘Baby Pam’, ‘Autumn Gold’, or butternut squash.

If you are short on time you can buy canned pumpkin puree, but always check the ingredients of store-bought pumpkin puree as they are often laden with added sugar. Ensure what you buy is 100% pumpkin puree and not ‘pumpkin pie filling’.

How to prepare a whole pumpkin:

You can either steam or roast the pumpkin. To steam, carefully peel the pumpkin with a vegetable peeler, cut it in half, and use a spoon to remove the seeds and strings. Dice the pumpkin into 1-inch cubes and place it into a steaming basket set inside a deep pan with a couple of inches of water at the base. Bring to a simmer and let steam for 20-25 minutes until tender. Use a potato masher or food processor to puree.

To roast it, carefully cut the pumpkin into slices and place the pumpkin on a baking tray. Roast at 180C/ 350F for 45 minutes, checking periodically not to burn. Scrape the flesh from the skin and blend in a food processor until smooth.

When you core the pumpkin, keep the seeds and roast them on a tray with a sprinkling of sea salt and olive oil. Pumpkin seeds are also called pepitas, they are edible and also make a delicious Keto snack full of protein, magnesium, copper, and zinc.

Fresh pumpkin purée keeps well in the fridge for up to 3 days, alternatively, you can freeze any leftover puree for several months and use it in savory dishes or other sweet Keto bakes!

What spices can I use?

If you use a store-bought pumpkin spice mix, always check the label for any added sugars.

Pumpkin spice mix typically contains cinnamon, ginger, nutmeg, and cloves in varying quantities. Feel free to adjust to your taste.

What size banking tray?

For this recipe, we recommend a 10x15-inch shallow baking tray.

Can I make this recipe without eggs?

Unfortunately no, eggs are an essential ingredient giving the sponge its structure and lightness.

Can I adapt the recipe for different diets?

This recipe is already gluten-free and lacto-ovo vegetarian-friendly. It is not suitable for vegans since we use eggs.

Pecans really compliment the pumpkin spice as well as adding a lovely textural element, for a nut-free version, feel free to omit it entirely or top it with toasted pumpkin seeds.

How long does it keep?

This keeps well in an air-tight container in the fridge for 4-5 days.